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Barbecue Short Rib Soup with Beans—Slow Cooked to Perfection!

April 19, 2017

Short ribs are a delicious meal in themselves, but adding beans makes it even more filling and flavorful. This is a great recipe that combines the deliciousness of short ribs and barbecue with the health benefits and fiber of beans. It’s really like a complete meal, but it’s also great over rice, quinoa, mashed potatoes, or even biscuits! This dish is especially good re-heated, so make a lot and bring it to work for lunch!

Ingredients:

  • 1 lb white beans, soak overnight in warm water with an acidic medium; rinse and drain
  • 1 onion, chopped
  • 1/8 t pepper
  • 1 ½  lb beef short ribs
  • 6 c water or broth
  • 1 t salt
  • 1 c barbecue sauce
  Directions:
  1. Place the soaked beans into the VitaClay pot.
  2. Add onion and pepper.
  3. Add the short ribs to the clay pot.
  4. Pour the water over the top and stir gently.
  5. Cover, seal and cook on stew setting for 2-3 hours.
  6. Remove short ribs from the crock pot and use to forks to shred the meat off the bones.
  7. Return the meat to the crock pot and discard the bones.
  8. Add barbecue sauce.
  9. Recover, turn the heat setting to high and continue cooking 30 minutes.
Serves about 8 For a thicker stew, reduce the liquid and stir in a bit of starch, like flour or tapioca (mix with warm water first, then stir in). For a beefier taste, use beef broth instead of water.


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